Life Sciences Commons^™

Effect Of Cooling Rate On Crystallization Behavior Of Milk Fat Fraction/Sunflower Oil Blends, Silvana Martini, M. L. Herrera, R. W. Hartel

Nutrition, Dietetics, and Food Sciences Faculty Publications

The effect of cooling rate (slow: 0.1°C/min; fast: 5.5°C/min) on the crystallization kinetics of blends of a highmelting milk fat fraction and sunflower oil (SFO) was investigated by pulsed NMR and DSC. For slow cooling rate, the majority of crystallization had already occurred by the time the set crystallization temperature had been reached. For fast cooling rate, crystallization started after the samples reached the selected crystallization temperature, and the solid fat content curves were hyperbolic. DSC scans showed that at slow cooling rates, molecular organization took place as the sample was being cooled to crystallization temperature and there was fractionation …

Effect Of Cooling Rate On Nucleation Behavior Of Milk Fat-Sunflower Oil Blends, Silvana Martini, M. L. Herrera, R. W. Hartel

Nutrition, Dietetics, and Food Sciences Faculty Publications

The effect of cooling rate on the crystallization behavior of mixes of high-melting milk fat fraction (HMF) and sunflower oil (SFO) was studied by following nucleation with laser-polarized turbidimetry. The initial crystals were photographed, and their thermal and polymorphic behaviors, as well as chemical composition, were investigated by calorimetry, X-ray diffraction, and capillary gas chromatography. Activation energies of nucleation were calculated using the Fisher−Turnbull equation. Despite small differences in Mettler dropping points for different ratios of SFO to HMF, induction times were significantly different between samples and were shorter at a slow cooling rate for the same supercooling. Rapidly cooled …

Predicting Successful Weight Loss Maintenance With The Health Locus Of Control And Other Behavioral Modification Factors, Kimberley Ann Mcmahon

All Graduate Plan B and other Reports, Spring 1920 to Spring 2023

The purpose of this study was to determine if health locus of control (LOC) is a reliable indicator of weight Joss maintenance. It was hypothesized that a high internal locus of control (ILOC) is a reliable indicator for weight loss maintenance in individuals, while external locus of control (ELOC) contributes to weight re-gain after weight loss.

The study involved 203 adults who completed a seven section questionnaire. Subjects were separated into groups based on their sub-category of locus of control, as well as their degree within the sub-category (high, moderate, or low in either internal (ILOC), external (ELOC), or fate, …

Factors Influencing Milk Consumption In An Elementary School Lunch Program, Andrea G. Payne

All Graduate Plan B and other Reports, Spring 1920 to Spring 2023

This study investigated milk consumption in an elementary school and whether it could be affected by milk temperature and/or nutrition education. This study was of interest because of the increasing amount of nutritionally related diseases, and the effect that calcium intake could have in diminishing some of those diseases. It was also of interest because the younger generation is drinking less milk and more soda, therefore setting themselves up for nutritionally related diseases later in life.

The study was conducted at an elementary school containing grades K-5. The study was conducted Monday through Friday for a seven week time period. …

Factors That Influence High School Student Participation In United States Department Of Agriculture School Lunch Nutrition Programs, Rebecca S. Mckinnon

All Graduate Plan B and other Reports, Spring 1920 to Spring 2023

The survey investigated factors that influenced high school student participation in the National School Lunch Program. The National School Lunch program provides nutritionally balanced meals based on the Dietary Guidelines for Americans, the Recommended Dietary Allowances, and the Food Guide Pyramid. This nutrition program contributes significantly to the nutrient needs of adolescents, however, participation rates are low and students do not receive the health benefits associated with this nutrition program when they do not participate.

The survey was conducted in two high schools, both with grades sophomore through senior. The two high schools had distinct differences in location, cafeteria design …

Relationship Between Cag Repeats Of The N Terminal Region Of The Androgen Receptor And Body Shape, Michael John Wen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Androgen receptor (AR) gene CAG polymorphisms may be associated with body shape, and are associated with certain breast and prostate cancers. In addition, body shape is associated with risk for a variety of diseases, including heart disease, diabetes, and certain forms of cancer. The CAG repeat in exon l of the AR gene was quantified using Perkin Elmer Applied Biosystems GeneScan analysis software in 96 and 59 healthy Caucasian men and women, respectively, who were over the age of 50 years. All participants had body measurements taken and donated a blood sample. Waist measurements included circumferences at the 1) umbilicus …

The Arginine Deiminase Pathway In Lactococci: Physiological Role And Molecular Characterization, Lan-Szu Chou

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Lactococcus is an economically important group in lactic acid bacteria (LAB) that are often used in the dairy industry as starters for cheese production. Good starter strains should possess the ability to grow, ferment milk sugar, and produce desirable flavor compounds during cheese making. Therefore, it is essential to understand the physiology of these starters during cheese processing in order to obtain high-quality cheese products.

Cheese manufacturing compromises several stress factors that affect the growth of starter lactococci. Among these stressed environmental parameters, sugar starvation is the most important one to overcome to obtain energy for cellular processes. It is …

Tyrosine And Phenylalanine Catabolism Bylactobacillus Cheese Flavor Adjuncts, S. Gummalla, Jeff Broadbent

Nutrition, Dietetics, and Food Sciences Faculty Publications

Bacterial metabolism of Tyr and Phe has been associated with the formation of aromatic compounds that impart barny-utensil and floral off-flavors in cheese. In an effort to identify possible mechanisms for the origin of these compounds in Cheddar cheese, we investigated Tyr and Phe catabolism by Lactobacillus casei and Lactobacillus helveticus cheese flavor adjuncts under simulated Cheddar cheese-ripening (pH 5.2, 4% NaCl, 15°C, no sugar) conditions. Enzyme assays of cell-free extracts indicated that L. casei strains catabolize Tyr and Phe by successive, constitutively expressed transamination and dehydrogenation reactions. Similar results were obtained with L. helveticus strains, except that the dehydrogenase …

Reversibility Of The Temperature-Dependent Opacity Of Nonfat Mozzarella Cheese, R. I. Dave, Donald J. Mcmahon, Jeff Broadbent, C. J. Oberg

Nutrition, Dietetics, and Food Sciences Faculty Publications

Salted and unsalted nonfat mozzarella cheese was made by direct acidification and stored at 4 degrees C over 60 d. Changes in cheese opacity were measured by using reflectance L* values while the cheese was heated from 10 to 90 degrees C, then cooled to 10 degrees C, and reheated to 90 degrees C. A characteristic opacity transition temperature (T(OP)) was obtained for each cheese. Both salt content and storage time influenced T(OP). Opacity during heating, cooling, and reheating formed a hysteresis. At d 1, the unsalted cheese became opaque when heated to 20 degrees C, but the salted cheese …

How To Get 3 To 5 Servings Of Vegetables A Day, Unknown Unknown

All Current Publications

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Menu Planning Tips, Unknown Unknown

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You Have The Power To Fight Bac!, Unknown Unknown

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Quick Mealtime Tips For Busy Schedules, Unknown Unknown

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How To Get 2 To 4 Servings Of Fruit A Day, Unknown Unknown

All Current Publications

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How To Save At The Grocery Store, Unknown Unknown

All Current Publications

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